Tamales youtu.be 75 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Season a 4-5 pound chuck roast with kosher salt and place it in a Dutch oven. 2. Add two beef bouillon cubes, one quartered onion, and half a dozen peeled garlic cloves. 3. Add one tablespoon of oregano and enough water to almost cover the roast. 4. Braze in a 275°F oven for three to four hours, flipping once or twice. 5. Meanwhile, make the chili paste: De-seed, de-vein, and tear four ancho, four pasilla, and six guajillo chiles into one-inch pieces. 6. Dry roast the chiles over medium heat until fragrant (one to three minutes). 7. Quench the chiles with just enough water to cover. Add four to five cloves of garlic and half a small onion roughly chopped. 8. Bring to a boil and simmer for 15 minutes before pureeing in a high-powered blender with cooking liquid to make it thick but pourable. 9. Once the beef is done (shows no resistance when stabbed with a paring knife), remove it from the braising liquid. 10. Separate the fat and meat, shred the meat, and toss it with some chili paste. Season to taste with kosher salt and black pepper. 11. Make the chicken: Butterfly two chicken breasts and poach them in boiling water until they reach 155°F at their thickest point (12–18 minutes). 12. Shred the chicken and let it cool. 13. Make the salsa verde: Broil nine tomatillos, two jalapeños, and one poblano pepper under a high-powered broiler for two to five minutes until nicely charred. 14. Cover with aluminum foil and let them steam for 10 minutes. 15. Remove the skins, stems, and seeds from the peppers. 16. Puree them in a blender with half a small onion, two cloves of chopped garlic, a pinch of kosher salt, black pepper, and a bunch of cilantro. 17. Once both the chicken and salsa verde have cooled, combine them. 18. Make the masa: In a bowl, combine 24 ounces of masa harina with 24–26 ounces of very hot water (from the poached chicken) to form a crumbly but shapeable dough. Let it rest for 15 minutes. 19. Whip 14 ounces of lard with two teaspoons each of kosher salt and baking powder in a stand mixer until light, fluffy, and pliable. 20. Add the crumbly masa dough to the lard and mix until you have a smooth spreadable paste. 21. For the sweet tamales, add five tablespoons of granulated sugar, one teaspoon of vanilla extract, one teaspoon of cinnamon, four ounces of finely chopped pineapple, and three ounces of black raisins to the dough. 22. Mix well until a lovely shade of pink. 23. Soak corn husks in hot water for three hours. Once soaked, dry them off a bit and sort them. The widest and most intact husks are ideal for tamales. 24. To assemble, smear one-third to one-half cup of tamale dough onto the upper half of a corn husk (in a rectangle about six by four inches and a quarter-inch thick). 25. Place a strip of filling on top of the dough, wrap the husk around the filling, and tie it using a length of torn husk. 26. Stack tamales in a steamer basket over an inch of water in a large stockpot. 27. Cover the tamales with a few corn husks and a moist clean kitchen towel. 28. Steam for one and a half to two hours, then let them rest in the pot for another 30 minutes. 1. Season a 4-5 pound chuck roast with kosher salt and place it in a Dutch oven. 2. Add two beef bouillon cubes, one quartered onion, and half a dozen peeled garlic cloves. 3. Add one tablespoon of oregano and enough water to almost cover the roast. 4. Braze in a 275°F oven for three to four hours, flipping once or twice. 5. Meanwhile, make the chili paste: De-seed, de-vein, and tear four ancho, four pasilla, and six guajillo chiles into one-inch pieces. 6. Dry roast the chiles over medium heat until fragrant (one to three minutes). 7. Quench the chiles with just enough water to cover. Add four to five cloves of garlic and half a small onion roughly chopped. 8. Bring to a boil and simmer for 15 minutes before pureeing in a high-powered blender with cooking liquid to make it thick but pourable. 9. Once the beef is done (shows no resistance when stabbed with a paring knife), remove it from the braising liquid. 10. Separate the fat and meat, shred the meat, and toss it with some chili paste. Season to taste with kosher salt and black pepper. 11. Make the chicken: Butterfly two chicken breasts and poach them in boiling water until they reach 155°F at their thickest point (12–18 minutes). 12. Shred the chicken and let it cool. 13. Make the salsa verde: Broil nine tomatillos, two jalapeños, and one poblano pepper under a high-powered broiler for two to five minutes until nicely charred. 14. Cover with aluminum foil and let them steam for 10 minutes. 15. Remove the skins, stems, and seeds from the peppers. 16. Puree them in a blender with half a small onion, two cloves of chopped garlic, a pinch of kosher salt, black pepper, and a bunch of cilantro. 17. Once both the chicken and salsa verde have cooled, combine them. 18. Make the masa: In a bowl, combine 24 ounces of masa harina with 24–26 ounces of very hot water (from the poached chicken) to form a crumbly but shapeable dough. Let it rest for 15 minutes. 19. Whip 14 ounces of lard with two teaspoons each of kosher salt and baking powder in a stand mixer until light, fluffy, and pliable. 20. Add the crumbly masa dough to the lard and mix until you have a smooth spreadable paste. 21. For the sweet tamales, add five tablespoons of granulated sugar, one teaspoon of vanilla extract, one teaspoon of cinnamon, four ounces of finely chopped pineapple, and three ounces of black raisins to the dough. 22. Mix well until a lovely shade of pink. 23. Soak corn husks in hot water for three hours. Once soaked, dry them off a bit and sort them. The widest and most intact husks are ideal for tamales. 24. To assemble, smear one-third to one-half cup of tamale dough onto the upper half of a corn husk (in a rectangle about six by four inches and a quarter-inch thick). 25. Place a strip of filling on top of the dough, wrap the husk around the filling, and tie it using a length of torn husk. 26. Stack tamales in a steamer basket over an inch of water in a large stockpot. 27. Cover the tamales with a few corn husks and a moist clean kitchen towel. 28. Steam for one and a half to two hours, then let them rest in the pot for another 30 minutes. Add Direction Ingredients 1 tbsp kosher salt 2 beef bouillon cubes 1 large onion 6 garlic cloves 1 tbsp oregano 4 ancho chiles 4 pasilla chiles 6 guajillo chiles 1 cup water 4 garlic cloves 0.5 small onion 24 oz masa harina 24 oz hot water 14 oz lard 2 tsp kosher salt 2 tsp baking powder 5 tbsp granulated sugar 1 tsp vanilla extract 1 tsp cinnamon 4 oz pineapple 3 oz black raisins 1 tsp red food coloring 9 tomatillos 2 jalapenos 1 poblano pepper 1 bunch cilantro 1 bunch corn husks 1 cup crema 1 cup salsa roja - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife cutting board dutch oven saucepan blender stand mixer steamer basket stock pot kitchen towel scissors Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe